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Chocolate Cream Puffs




Source of Recipe


www
Chocolate Cream Filling (recipe follows)
1 cup water
1/2 cup (1 stick) butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Chocolate Glaze (recipe follows)

Prepare Chocolate Cream Filling. Heat oven to 400°F. Heat water, butter and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety. Drop batter by spoonfuls into 12 balls onto ungreased cookie sheet.

Bake 35 to 40 minutes or until puffed and golden brown. While puff is warm, horizontally slice off small portion of top; reserve tops. Remove any soft pieces of dough from inside puff; cool completely on wire rack. Fill puffs with Chocolate Cream Filling. Replace tops.

Prepare Chocolate Glaze; drizzle over tops of puffs or sprinkle with powdered sugar, if desired. Refrigerate until serving time. Cover; refrigerate leftover puffs. About 12 servings.

Chocolate Cream Filling

1-1/4 cups sugar
1/3 cup Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract

Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.

Remove from heat; gradually stir about 1 cup hot mixture into beaten egg yolks. Return all egg mixture to saucepan. Cook over low heat, stirring constantly, just until mixture comes to a boil. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold. Do not stir. About 3 cups filling.

Chocolate Glaze: Place 1/2 cup Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Variation: Miniature Cream Puffs: Prepare cream puff dough as directed above. Drop batter by level teaspoons onto ungreased cookie sheet. Bake 15 minutes. Fill as directed above. Makes about 8 dozen miniature puffs.